1. Warm milk (about 105–110°F / 40–43°C). 2. In a bowl mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. 3. Add butter and salt. Mix in flour gradually until a soft slightly sticky dough forms. 4. Knead 8–10 minutes until smooth and elastic. The dough should remain soft, not stiff. 5. Place dough in a lightly oiled bowl. Cover and let rise 1–1.5 hours until doubled. 6. Roll dough to about 3/4 inch (2 cm) thick. Cut rounds with a 3–3.5 inch cutter. 7. Place on a tray dusted with cornmeal. Dust tops with cornmeal too. Let rise 30–40 minutes. 8. Heat a dry skillet or griddle on low-medium. Cook muffins 5–7 minutes per side until deep golden brown. They should cook slowly so the inside cooks without burning. Internal temperature: about 200°F / 93°C. 9. Let cool completely. Important: Split with a fork, not a knife. This creates the famous nooks and crannies. SERVING IDEAS: - Butter and honey - Jam or marmalade - Eggs Benedict - Breakfast sandwich with egg and cheese - Toasted with cream cheese TIPS: - Cook slowly — rushing burns the outside. - Dough should be soft and slightly sticky. - Fork-split instead of cutting. - A cast-iron skillet works best.

   1. In a large bowl, combine the yogurt and water. 2. Add 2 cups of flour, baking powder, salt and sugar. Stir until the dough begins to come together. 3. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. You might need to add a little more flour if the dough is too sticky. 4. Place the dough in a lightly floured bowl, cover it with a clean kitchen towel, and let rest for 15 minutes. 5. Divide the dough into 6 equal pieces. Roll each piece into a ball and then flatten it with a rolling pin into a circle, about 1/8 inch thick. Cover with the towel. 6. Preheat a pan (such as for pancakes) over medium heat. Place one circle in a middle of the pan and cook it. Turn over from time to time. At some point, the cake will inflate from the inside like a balloon. That's it, at this moment we remove the bread from the pan. Repeat 5 more times. 7. Grease bread with melted butter and sprinkle with chopped parsley and chives.